In Slovakia, the most popular freshwater fish are carp, trout and pike. The Christmas Eve table could not lack fish, with carp being the most frequently chosen one. On the other hand, Slovak forests provide plenty of different kinds of edible mushrooms and they are usually prepared with meat, scrambled eggs, soups or sauces.
Cut the onion into little cubes, roast in lard until glassy, add chopped bacon, roast for a while and add sliced mushrooms.
Season with salt and pepper, add the cumin and roast shortly for about 10 minutes.
Then add the parsley, thyme, sprinkle it with about two tablespoons of fine bread crumbs and roast just a few minutes more. Let cool slightly.
Wash and dry the trout, season it with salt also from inside, fill it with the stuffing and place on a baking pan or a baking bowl.
The stuffing which remains put alongside the fish. Sprinkle the trout and the stuffing with lemon, put the pieces of butter on the trout and roast in a preheated oven at 180 ° C for about 10 minutes.
Then you can raise the temperature and roast it for 5 minutes more.
Serve with boiled or baked potatoes.
Source: Slovak Tourist Board